Small Batch Strawberry Cake Recipe : Easy 6-Ingredient Homemade Dessert

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Are you craving a homemade strawberry cake but don’t want to commit to a full-sized dessert? This Very Small Batch Strawberry Cake is your answer! Baked in a loaf pan and topped with dreamy strawberry buttercream frosting, this recipe delivers all the flavor and nostalgia of classic strawberry shortcake without the leftovers. Whether you’re cooking for one, two, or simply want to indulge in a petite dessert, this easy strawberry cake recipe will quickly become your go-to treat.

With just six basic ingredients for the cake and a simple four-ingredient frosting, you can whip up this delightful dessert in under an hour. The fluffy white cake base pairs perfectly with fresh strawberry puree frosting and a garnish of vibrant fresh strawberries. It’s vintage strawberry shortcake vibes meets modern small-batch baking and trust us, the results are absolutely stunning!

Why You’ll Love This Small Batch Strawberry Cake

This recipe checks all the boxes for home bakers looking for convenience, flavor, and portion control. Here’s why you need to try it:

• Perfect Portions: Baked in a 9×5-inch loaf pan, this cake serves 2-4 people ideal for small households or special occasions.
• Quick & Easy: With simple ingredients and straightforward steps, you’ll have a beautiful homemade cake ready in less than an hour.
• Customizable Flavor: Use fresh strawberry puree or strawberry jam in the frosting depending on what you have on hand.
• Nostalgic Appeal: Channel those strawberry shortcake 90s memories with every bite it’s like edible nostalgia!
• Minimal Cleanup: Small batch means fewer dishes and less mess in your kitchen.

Essential Kitchen Equipment

Before you start baking, make sure you have these essential tools on hand. Using quality equipment makes a significant difference in your baking results:

• Oven – Preheated to 350°F for even baking
• Electric mixer – A stand mixer with paddle attachment works best for this recipe
• Mixing bowls – You’ll need several small bowls for combining ingredients
• Measuring cups and spoons set – Accuracy is key in baking!
• Kitchen utensils – Including rubber spatulas and offset spatulas for frosting
• Baking sheets – Or a 9×5-inch loaf pan lined with parchment paper

Ingredients You’ll Need

This small batch strawberry cake uses pantry staples you likely already have at home. Here’s everything broken down:

For the Very Small White Cake

For the Strawberry Frosting

Step-by-Step Instructions

Follow these detailed steps to create your perfect small batch strawberry cake. Don’t skip any steps for the best results!

Preparing the Cake

Step 1: Position a rack in the center of your oven and preheat to 350°F. Lightly spray a 9×5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the two long sides. Spray the parchment paper as well.

Step 2: Pour the whole milk into a small bowl or liquid measuring cup from your measuring cups and spoons set. Scoop out 1 tablespoon of milk into another small mixing bowl. Add the egg white and vanilla extract to the bowl with the smaller amount of milk and whisk together until combined.

Step 3: In the bowl of your electric mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, baking powder, and kosher salt. Beat on low speed until just combined, about 15 seconds.

Step 4: Add the room-temperature butter all at once and beat on low speed until the mixture resembles coarse meal with pea-sized pieces of butter throughout this should take about 3 minutes. Don’t rush this step!

Step 5: Add the first bowl of plain milk all at once and increase the mixer to medium speed. Beat until the batter becomes light and fluffy, about 2 minutes. Use a rubber spatula from your kitchen utensils to scrape down the bottom and sides of the bowl as necessary.

Step 6: Reduce the mixer to low speed and add the milk-egg white mixture in two or three additions, scraping down the bowl after each addition. Beat until just combined don’t overmix!

Step 7: Pour the cake batter into your prepared loaf pan and use an offset spatula to smooth the top evenly.

Step 8: Bake in your preheated oven for 25 to 30 minutes, or until the top of the cake bounces back when gently pressed. A skewer inserted into the center should come out with just a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack before frosting.

Making the Strawberry Buttercream Frosting

Step 9: Once the cake has cooled completely, prepare your strawberry frosting. In the bowl of your electric mixer fitted with the paddle attachment, beat the room-temperature butter on medium-low speed until soft and creamy, about 2 to 3 minutes.

Step 10: Scrape down the bottom and sides of the bowl with a rubber spatula from your kitchen utensils. With the mixer on low speed, gradually add the sifted confectioners’ sugar and beat until fully combined.

Step 11: Scrape down the bowl again. With the mixer still on low, add the strawberry puree or jam, beating just enough to incorporate the liquid. If the frosting seems too dry or thick, add the whole milk one teaspoon at a time until you reach a creamy, spreadable consistency.

Step 12: Scrape down the bowl one final time, then increase the mixer to medium-high speed. Beat the frosting until it’s silky smooth and creamy, about 2 to 3 minutes.

Assembling Your Strawberry Cake

Step 13: Use an offset spatula from your kitchen utensils to spread the strawberry buttercream frosting evenly over the top of the cooled cake. Create beautiful swirls or keep it smooth your choice!

Step 14: Garnish the frosted cake with fresh strawberries. You can slice them, halve them, or leave them whole for that picture-perfect strawberry shortcake aesthetic.

Step 15: Serve immediately and enjoy! This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for 1 day, or refrigerated for up to 2 additional days.

Pro Baking Tips & Tricks

Want to take your small batch strawberry cake to the next level? Here are some expert tips:

• Room Temperature Matters: Make sure your butter, milk, and egg white are all at room temperature before starting. This ensures proper emulsification and a fluffier cake texture.
• Don’t Overmix: Once you add the wet ingredients to the dry, mix just until combined. Overmixing develops gluten and results in a tough cake.
• Fresh vs. Jam: Fresh strawberry puree gives a lighter, more natural flavor, while strawberry jam creates a sweeter, more intense frosting. Choose based on your preference!
• Test for Doneness: Every oven is different. Start checking your cake at the 25-minute mark to avoid overbaking.
• Chill Your Frosting: If your frosting is too soft to spread, pop it in the refrigerator for 10-15 minutes to firm up slightly.
• Use Quality Butter: Since butter is a star ingredient in both the cake and frosting, using high-quality unsalted butter makes a noticeable difference.

Serving Suggestions

This Very Small Batch Strawberry Cake is versatile and can be enjoyed in many delicious ways:

• Serve slices with a dollop of whipped cream and extra fresh strawberries
• Pair with a cup of hot coffee or tea for an afternoon treat
• Add a scoop of vanilla ice cream for an indulgent dessert
• Drizzle with chocolate sauce for a strawberry-chocolate combination
• Pack individual slices for lunchbox treats or picnic desserts

Storage Instructions

To keep your strawberry cake fresh and delicious:

• Room Temperature: Store the frosted cake in an airtight container for up to 1 day.
• Refrigerated: Transfer to the refrigerator and store for up to 2 additional days. Let it come to room temperature before serving for the best flavor and texture.
• Freezing: You can freeze the unfrosted cake wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator and frost before serving.

Frequently Asked Questions

Can I use a different pan size?

While this recipe is designed for a 9×5-inch loaf pan, you could use an 8-inch round cake pan. Just watch the baking time closely as it may need adjustment start checking at 20 minutes.

Can I make this into cupcakes instead?

Absolutely! This batter will make about 6 cupcakes. Bake at 350°F for 15-18 minutes or until a toothpick comes out clean.

What if I don’t have an electric mixer?

You can mix this cake by hand using a whisk and some elbow grease, but an electric mixer really helps achieve that light, fluffy texture more easily.

Can I use frozen strawberries for the frosting?

Yes! Thaw the frozen strawberries completely, then puree and strain out excess liquid before measuring out your tablespoon for the frosting.

How do I make strawberry puree?

Simply blend fresh or thawed strawberries in a blender or food processor until smooth. Strain through a fine-mesh sieve if you want to remove the seeds.

Can I double this recipe?

Yes, but you’ll need to use a larger pan like a 9×13-inch baking dish. Adjust the baking time accordingly, likely adding 5-10 minutes.

Why is my cake dense?

Dense cake usually results from overmixing the batter or using ingredients that aren’t at room temperature. Follow the recipe carefully and avoid overworking the batter.

Can I make this cake ahead of time?

You can bake the cake a day ahead and store it unfrosted at room temperature wrapped in plastic wrap. Frost it the day you plan to serve for the freshest taste.

Conclusion

This Very Small Batch Strawberry Cake is the perfect solution when you want homemade dessert without the commitment of a full-sized cake. With its tender white cake base, creamy strawberry buttercream, and fresh strawberry garnish, it delivers all the nostalgic charm of classic strawberry shortcake in a perfectly portioned package. Whether you’re baking for a special occasion or just treating yourself on a regular Tuesday, this recipe is sure to become a favorite in your small-batch baking repertoire.

The combination of simple ingredients, straightforward instructions, and stunning results makes this cake accessible to bakers of all skill levels. Plus, with minimal cleanup and no leftover cake taking up space in your kitchen, you can indulge guilt-free. So grab your mixing bowls, preheat that oven, and get ready to create your own vintage strawberry shortcake masterpiece!

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Small Batch Strawberry Cake Recipe : Easy 6-Ingredient Homemade Dessert

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This Very Small Batch Strawberry Cake is a perfectly portioned dessert that serves 2-4 people. Baked in a loaf pan and topped with dreamy strawberry buttercream frosting, this easy recipe delivers all the flavor of classic strawberry shortcake without the leftovers. Perfect for small households or when you want a homemade treat without baking a full-sized cake!

• Author: Sara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Very Small White Cake

⅓ cup (2.65 ounces or 75 grams) whole milk, at room temperature

1 large egg white, at room temperature

½ teaspoon pure vanilla extract

⅔ cup (3 ounces or 85 grams) all-purpose flour

½ cup (3.5 ounces or 99 grams) granulated sugar

1 teaspoon baking powder

¼ teaspoon kosher salt

4 Tablespoons (2 ounces or 57 grams) unsalted butter, at room temperature

For the Strawberry Frosting

4 Tablespoons (2 ounces or 57 grams) unsalted butter, at room temperature

1 cup (4 ounces or 113 grams) confectioners’ sugar, sifted

1 Tablespoon fresh strawberry puree or strawberry jam

1 Tablespoon whole milk

Fresh strawberries, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Position a rack in the center of the oven and preheat to 350°F. Lightly spray a 9×5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the two long sides. Spray the parchment too.

2. Pour the milk into a small bowl. Scoop out 1 tablespoon into another small bowl. Add the egg white and vanilla to the bowl with the small amount of milk and whisk to combine.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Beat on low until just combined, about 15 seconds. Add the butter all at once and beat on low until the mixture has the texture of coarse meal with pea-sized pieces of butter, about 3 minutes.

4. Add the first bowl of plain milk all at once and increase the mixer to medium. Beat until the batter is light and fluffy, about 2 minutes, scraping down the bowl as necessary.

5. Reduce the mixer to low and add the milk and egg white mixture in two or three additions, scraping down the bowl after each addition. Beat until just combined.

6. Pour the batter into the prepared pan and smooth the top with an offset spatula.

7. Bake for 25 to 30 minutes, or until the top bounces back when gently pressed and a skewer comes out with a few crumbs attached. Cool completely in the pan on a wire rack.

8. Once cool, make the frosting: Beat the butter on medium-low until soft and creamy, 2-3 minutes. Scrape down the bowl. Gradually add the confectioners’ sugar on low speed until combined.

9. Add the strawberry puree, beating to incorporate. If too dry, add milk 1 teaspoon at a time. Scrape down the bowl, then beat on medium-high until creamy and smooth, 2-3 minutes.

10. Use an offset spatula to spread the frosting over the top of the cooled cake. Garnish with fresh strawberries.

11. Serve immediately. Store in an airtight container for 1 day at room temperature, or refrigerate for up to 2 more days.

Notes

Make sure all dairy ingredients (milk, butter, egg white) are at room temperature for best results.

You can substitute strawberry jam for fresh strawberry puree if that’s what you have on hand.

This cake is best enjoyed fresh but stores well when properly covered.

The batter can also be used to make 6 cupcakes—bake for 15-18 minutes at 350°F.

For a smoother frosting, make sure to sift the confectioners’ sugar before adding.